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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is a great side dish for fish or grilled chicken. It came from the Junior League of Little Rock Arkansas. Ingredients:
1 cup rice, uncooked |
1 medium tomato |
1 lb mushroom |
1 1/2 cups chicken broth |
1/2 cup red wine |
2 teaspoons salt |
1 teaspoon onion powder |
1/2 teaspoon pepper |
1 (7 ounce) can tiny peas |
1/2 cup butter, softened |
1/4 cup parmesan cheese |
Directions:
1. Chop the tomato. Clean and slice the mushrooms. Warm the peas, then drain.
2. Place rice, tomatoes, and mushrooms in a large skillet. Add broth, wine, salt, pepper, and onion powder. Mix well.
3. Bring to a boil. cover and simmer 30-40 minutes, until liquid is absorbed and rice is tender.
4. Stir in peas and butter. Sprinkle with Parmesan cheese before serving.
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